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* Exported from MasterCook Mac *

 

Chocolate Latkes

 

Recipe By : Denver Post, Wednesday, December 12, 2001

Serving Size : 24 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 egg whites

3 cups sweetened shredded coconut

3 1/2 ounces chocolate (semisweet or bittersweet) -- finely

chopped

6 tablespoons sugar

2 teaspoons vanilla extract

1/4 teaspoon salt (scant)

 

Position racks in the upper and lower thirds of the oven. Preheat the

oven to 350 degrees.

 

To make the latkes, combine all of the ingredients in a large heatproof

mixing bowl, preferably stainless steel (the ingredients heat up faster

in stainless steel than in glass). Set the bowl in a skillet of barely

simmering water and stir the mixture, scraping the bottom to prevent

burning, until the mixture is sticky and hot to the touch.

 

Scoop rounded tablespoons of the mixture about 2 inches apart on the

cookie sheets. Flatten each cookie slightly with your fingers to

resemble miniature potato pancakes. Bake until the cookies feel dry on

the surface and the edges and the protruding coconut shreds are dark

golden brown (despite the chocolate color) and the interior still looks

like melted chocolate, 13-15 minutes.

 

Rotate the sheets from front to back and upper to lower about halfway

through. Slide the parchment onto a cooling rack. Cool the cookies

completely before removing them from the parchment.

 

Makes about 24 2 1/4-inch cookies.

 

Source: Published in the Denver Post, Wednesday, December 12, 2001

MC Formatted by Eruna Schultheiss

 

- - - - - - - - - - - - - - - - - -

 

Per serving (excluding unknown items): 16 Calories; 0g Fat (0% calories

from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 9mg Sodium

 

NOTES : These cookies are most delicious on the day they are baked — the

exterior is crisp and chewy and the interior soft and moist. Cookies may

be stored, airtight, for 4-5 days.

_____

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